Greek Yogurt Cookie Dough (Printable)

Buttery, tangy dough loaded with chocolate chips—creamy, scoopable, and safe to eat raw.

# What You'll Need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Cool completely before use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to wet ingredients, mixing on low speed just until incorporated. Do not overmix.
05 - Using a spatula, gently fold in mini chocolate chips until evenly distributed throughout dough.
06 - Cover bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately, or refrigerate for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month; thaw in refrigerator before consuming.

# Expert Tips:

01 -
  • No oven required, no waiting for cookies to bake, just instant gratification straight from the fridge.
  • The Greek yogurt adds a subtle tang that cuts through the sweetness and makes every bite feel lighter than traditional cookie dough.
  • You can customize it endlessly with whatever mix-ins you have on hand, from toffee bits to dried cranberries.
  • It keeps in the fridge for days, so you always have a secret stash ready when the craving hits.
02 -
  • If you skip heat-treating the flour, you risk foodborne illness from raw flour, so please don't skip this step even if it feels fussy.
  • Softened butter means room temperature and spreadable, if it's melted or too cold, the texture won't be creamy and scoopable.
  • Chilling is essential, warm cookie dough is gloopy and tastes flat, but cold dough is thick, sweet, and satisfying.
03 -
  • Use a cookie scoop to portion the dough evenly, it makes serving easier and helps with portion control if that's your thing.
  • If your dough feels too stiff after chilling, let it sit at room temperature for 5 minutes before scooping, it'll soften just enough.
  • For an even richer flavor, brown your butter before creaming it with the sugars, just make sure it cools completely first.
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